Spinach and Artichoke Dip Potato Crust Quiche

For those who’ve ever wished for a solution to take pleasure in spinach and artichoke dip for breakfast or brunch, this quiche is the reply. Because of a mix of heavy cream and crème fraîche, the filling has a custard-like texture that holds every thing collectively within the potato crust shell. Child spinach and jarred artichoke hearts add vibrant taste, whereas a mixture of salty, nutty Parmesan and melty Monterey Jack brings wealthy, tacky decadence. Encased in a crisp, golden potato crust, every slice is extra satisfying than the final. 

What’s crème fraîche?

Crème fraîche is a French cultured heavy cream typically used so as to add creaminess to soups and sauces or dolloped over desserts. It has a tangy taste, a better fats content material than bitter cream, and fewer fats than cream cheese. 

Can you employ pre-shredded cheese for this quiche?

You should use packaged, pre-shredded Monterey Jack in a pinch, however these cheeses include anti-caking brokers that forestall clumping, which additionally impacts their skill to soften as easily and evenly as freshly shredded cheese. For the perfect cheese soften, we advocate shredding a block of Monterey Jack on a field grater. 

Notes from the Meals & Wine Check Kitchen

Take your time when forming the potato crust and urgent it into the cake pan for the perfect outcomes. Use a mix of a small offset spatula and your palms (ensure they’re clear) to clean out the underside and press the higher edges into the pan, making a barely thinner lip for these salty, crisp, potato chip-like bites.

This quiche will likely be very free when it first comes out of the oven, however the longer it rests, the extra the filling will arrange.

Make forward

Boiled potatoes may be saved coated within the fridge as much as at some point prematurely. Cool potatoes fully earlier than storing. Baked quiche will hold within the fridge, coated with plastic wrap, for as much as two days.